Aaaah New Year's Eve...another excuse to experiment in the kitchen (as if I need excuses) I decided to do a roast because celebrations deserve a big roasted piece of meat, be it chicken, beef, lamb or pork and because we are in Australia where lamb is cheap, I decided to buy some and adobo the hell out of it.
Since adobo isn't really visually appealing, I had to figure out a fun way to present this dish in a creative way. So I made a cherry tomato jam and fried some onions to a crisp and went with that.
Stuffing for my Thai Roast chicken--made with water chesnuts and mushrooms among other things (best eaten with the spicy coconut gravy made out of the chicken drippings)
Chicken straight out the oven---all 4 lbs of it!
Fried the onions earlier in the day. Man I could eat this alone.
Rosemary Lamb adobo
Salad greens for my mushroom-pecorino salad
And of course...home made cherry tomato jam :)
Warm mushroom and pecorino salad. This is great as a light meal in itself!
Lamb adobo, served on garlic bread, topped with crumbled feta and served with crunchy fried onions and a smear of cherry tomato jam. This was a winner!
Thai Roast Chicken with stuffing and sweet potato mash :)
For dessert, I made grape truffles!!!! I infused the chocolate with cinnamon and rum so not really for kids!
Drunken Girls! Me and Lisette after 446596364769 mojitos!
Ananda and her playmate, Tim!
Ala with Slick Rick. I mean, mom!
HAPPY NEW YEAR EVERYONE!
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Hi hi! That salad looks really good. How did you dress it? And did you just fry the mushrooms? Thanks! :)
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